Guatemala Finca Isnul Hybrid

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This experimental micro-lot is another offering from our longtime friends the Perez family. It is a Pacamara that was fermented in the cherry for a few days before being fully washed resulting in a natural/washed hybrid processing method. It went on to place in Guatemala's Cup of Excellence for the last two years. It’s an extraordinarily tropical and juicy coffee. Sweetness is where this coffee excels, boasting thick honey, winey blackberries, dark chocolate, and this interesting finish that has a spice reminiscent of a ginger chew. A very unique coffee, it is more for the adventurous coffee drinker.


Origin: Guatemala

Region: Hueheutenango

Farm: Finca Isnul

Producer: Danny Perez

Process: Hybrid & Raised-bed Dried

Elevation: 1750 meters

Variety: Pacamara

Cup: Honey, Ginger Candy, Winey, Blackberry 



“This farm has belonged to our mother's family since 1940 and to my grandfather since 1969. It was a small farm, but with hard work and loans, the farm became one of the biggest farms of the region with 160 hectares. Unfortunately, our grandfather passed away on March of 2015. Now his two daughters, Leticia (my mother) and Lorena (my aunt) Anzueto Sandoval are the new owners of the farm. We are working the farm with the help of the 5th generation of coffee growers. Starting the process from the ground up, we are now processing, milling, cupping and exporting the finest Guatemalan coffees directly to the best roasters in the world.”



Processing in coffee refers to the conversion of the raw coffee cherry into green coffee, a finished product for roasters to manipulate. This experimental process dubbed “Hybrid” is a cross between a washed and natural processed coffee. A unique processing method we had not run across until we cupped at the Perez family mill. Here’s the process in which they create this dynamic cup:

Coffee cherries are handpicked to make sure only ripe cherries are selected. The cherries are then rinsed with water. Rinsing them helps to have a very clean cup, remove floaters, and also eliminate the chance of having soil on them during the drying process, that could cause the coffee to taste of earth and unpleasant flavors. Then the coffee goes to a drying patio (1 cherry thick) for 48 hours just until the cherries become the color of a raisin, then they soak the coffee for 2 to 3 hours in cold water. Next, it’s de-pulped and washed traditionally. Finally, the coffee goes to a drying patio for 24 hours and then transferred to a mechanical dryer. They found this helped control the flavor profile and consistency.


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